Butter Tok 🇰🇷

🧈 raw materials and ingredients (many butter recipes, fragrant)

1.Powder: 200g glutinous rice flour

2. 100 grams of cassava flour

3. 400 ml fresh milk

4. 120 grams of unsalted butter

5 chicken eggs, 1 egg

6. 150 grams of granulated sugar

7. 75 grams of condensed milk

8. A little salt

9. 2 teaspoons vanilla scent

😋 how to make Butter Tteok.

1. Prepare butter: Boil fresh milk and unsalted butter with a soft fire until the butter melts well together. Then set aside enough to warm.

2.Mix liquid: Mix chicken eggs, granulated sugar, condensed milk, salt and vanilla scents together.

3.Combine Ingredients: Pour the butter-infused milk into the egg mixture. Stir well.

4. Mix flour: sift glutinous rice flour and cassava flour into it. Poor, the powder is dissolved, not clotted. (If need a smooth texture, filter 1 round)

5.Bake: Apply butter all over the print (recommend thick print). Pour the mixture into about 80-90% of the print. Bake with fire 200 ° C for 10 minutes. Second bake at fire 180 ° C for another 20 minutes or until the page is crispy yellow.

💡 More tips.

Baking: Can be used to bake in an oil-free fryer.

Print: Apply the printed butter all over before pouring the dough. Keeps the pastry non-stick and the skin outside crispy.

Break: Once the baking is done, it should be rushed out of print and rest on the grill so that the pastry does not shrink.

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